A healthy recipe to extend the summer! Socca is a traditional dish from Nice, gluten-free and vegan, made with chickpea flour and olive oil. While it's usually served as a side dish, it also makes a great base for savory tarts and pizzas!
In a mixing bowl, pour 200 ml of filtered water. Add the chickpea flour, a generous pinch of turmeric, and salt. Add 4 tablespoons of olive oil. Whisk together. Then gradually add the rest of the water while whisking. The texture should be smooth and homogeneous, slightly thick like pancake batter. You can also blend all the ingredients in a blender.
On a baking sheet or in a tart pan, spread the remaining 2 tablespoons of olive oil. Pour the batter and gently spread it out with a spatula. Place in the oven and bake for about 10 minutes. The batter should be evenly cooked. Remove from the oven and let it cool slightly.
In the meantime, peel the zucchinis into tagliatelle using a vegetable peeler. Spread green pesto on the baked crust, then add the zucchini tagliatelle and pieces of dry goat cheese.
Return to the oven and bake for another 5 to 10 minutes.
Remove the pizza from the oven and serve immediately, topping with arugula, lemon zest, and a drizzle of olive oil.
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